Pickles are delicious and a great relief when in stock. Go well with rice, porridge, chapatti, upma and biriyani.
Lime pickle
Lime 4, washed and cut into small pieces discarding the seeds, add some bird chilli, chopped ginger, garlic along with salt and transfer into a glass bottle. Leave it for 1-2 weeks.
Heat a tablespoon sesame oil, add 2 tsp. chilli powder, pinch turmeric powder, 1/2 tsp. asafoetida powder and a tsp of sugar, mix the ingredients together in low flame, add the lime mix, combine well. Allow to cool down and transfer into an airtight glass bottle. 
Banana pseudo stem pickle 
Banana pseudo stem a half feet piece, cut into circles removing the threads, stack the pieces and chop.
Heat a tbsp sesame oil, add the pseudo stem along with salt to taste and stir till tender, drain out the pieces, add 2 more tsp sesame oil, add a tsp full finely chopped ginger and garlic, sauté till rawness is gone, add 1 tbsp chilli, 1/2 tsp asafoetida, 1/4 tsp fenugreek and a pinch of turmeric powders, stir for 20 seconds in low flame, add 2 tsp sugar, cooked pseudo stem, combine well, adjust salt, off the flame and allow to cool down. Transfer into an airtight glass bottle.
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